Preheat your oven to 375°F (190°C). Fit your pie crust into a 9-inch pie dish, ensuring it's smooth against the sides. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment. Bake for an additional 5 minutes until the crust is golden brown. Let it cool slightly while you prepare the custard.

In a medium saucepan, combine whole milk and heavy cream over medium heat. Add ground cinnamon and pure vanilla extract, and heat until the mixture is steaming but not boiling, about 5 minutes. Remove from heat and set aside to let the flavors meld.

In a large mixing bowl, whisk together the fresh eggs, granulated sugar, and a pinch of salt until the mixture is smooth and slightly frothy.

Gradually pour the steaming milk mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling. Once fully combined, strain the custard through a fine-mesh sieve into a separate bowl.

Carefully pour the custard mixture into the pre-baked pie crust, spreading it evenly. Reduce the oven temperature to 325°F (160°C) and bake for 35 to 40 minutes.

Once baked, remove the pie from the oven and allow it to cool at room temperature for about 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 2 hours to fully set.